ARKANSAS VALLEY FAIR OPEN CLASS COMPETITION DIVISION August 17 - 22, 2021

For more information call the Otero County Extension Office, 254-7608 or Sally Cope, 254-7483 or 254-7723

SUPERINTENDENT: Judy Brown

ENTRY DATE & TIME: Tuesday, August 17, 2021 from 11:00 a.m. – 7:00 p.m. No entries will be accepted after this time.

ENTRY LOCATION: Exposition Building, Arkansas Valley Fairgrounds

ENTRY FEES: $1.00 per item

RULES AND REGULATIONS:

All products must have been prepared since August 31, 2021, by person entering them. No more than one entry by an exhibitor in any one class.

NEW THIS YEAR: Please no recipes using cream

Competition is open to all persons, male or female.

Professionals may exhibit. A professional is a person deriving any financial income from their skills in canning, baking, etc.

No product may be entered which is not found in the premium list.

All canned products must include the following information on the label: name of the product; method of preparation (type , type pack, any additional ingredients added) as applies to product canned; method of processing (pressure canner or water bath only) and pounds of pressure used if pressure canned; elevation at which processing was done; exact processing time; date processed.

EXAMPLES:

PEACHES JAM GREEN BEANS salt dip hot pack hot pack, ½ tsp salt hot packed - thin syrup powdered pectin added pressure canned at boiling water bath canned boiling water bath 12-1/2 lbs 35 minutes at 5000 feet 10 minutes at 5000 feet 30 minutes @ 5000 feet September 15, 2020 April 25, 2021 September 1, 2020

Processing times information are from the 2006 (or current) Ball Blue Book and high altitude adjustments.

Elevation for area towns: Cheraw: 4131 La Junta: 4078 Fowler: 4341 Rocky Ford: 4180 Manzanola: 4255 Swink: 4121 All jars and glasses must be standard caps and jars (with stamped name on jar), and labeled as above without exhibitor's name. No blue jars accepted. (See Ball Corporation premium awards information on page 3).

Appropriate packaging needs to be used to cover products, such as plastic wrap, waxed paper, or a zip type bag.

JUDGING AND AWARDS:

Judging will begin at 9:00 a.m. on Wednesday, August 18, 2021, on the Fairgrounds in Rocky Ford.

Any article may be tested to the satisfaction of the judge. Judging will follow state fair rules.

In those classes in which no competition exists, or if, in the opinion of the judges, an article exhibited is not worthy of a first award, the judge may award second, third, or no award. All items will be graded and only blue grade items will receive first, second, or third awards.

If there are enough similar items entered in any "Other" category to make a class, they will be judged separately. Decision is up to superintendents and judges.

Prize money in the amount of $25.00 will be awarded to the Grand Champion of each Division ( Division, Bakery Division, Junior Division, and Professional Division). Prize money in the amount of $15.00 will be awarded to the Reserve Grand Champion of each Division. Prize money in the amount of $5.00 will be awarded to the Champion and Reserve Champion of each Department.

Additional prize categories are: Best use of Cantaloupe or Watermelon – any product that has used cantaloupe or watermelon (baking, canning, etc.) or looks like a melon (cake decorating, candy, etc.); Judge’s Choice – judges favorite in each division (cash prize); Best Overall Pie or Pastry; Most Promising Young Baker (Jr. Division).

Food items in bakery division not used for display need to be picked up after 1:00 p.m. (or after judging is completed) on Wednesday, August 19, 2020. Decorated cakes will be left intact for display.

CHECK-OUT TIME: Sunday, August 22, 2021, 1:00 p.m. – 3:00 p.m. – No Exceptions!

Pick up ribbons and cash prizes. Prize money will be forfeited if not picked up between check out times.

Canned goods need to be picked up before 3:00 p.m. on Sunday, August 22, 2021.

Workers will not be responsible for lost, stolen, broken items or items left after check-out time. Greatest caution will be taken, however, to insure safety of displays.

FOOD PRESERVATION DEPARTMENT C - JELLIES (COOKED) DIVISION Standard jelly jars must be used. All other containers will be disqualified. Jelly must be DEPARTMENT A - CANNED processed in boiling water bath. Jellies should All fruits must be processed in boiling water hold shape, cut easily with a spoon leaving bath. Fruits should be uniform in size, natural sharp edges, not syrupy or sticky but spreadable. color and shape, well preserved. Liquid should NO PARAFFIN. be clear and bright, covering food in jar. Class Class 1. Apricots 29. Apple Jelly 2. 30. Crabapple Jelly 3. Pears 31. Chokecherry Jelly 4. Apples 32. Grape Jelly 5. Apple Sauce 33. Jelly 6. Pitted Red Pie Cherries 34. Cherry Jelly 7. Black Sweet Cherries 35. Red Raspberry Jelly 8. Rhubarb in Syrup 36. Mint Jelly 9. 37. Cranberry Jelly 10. Miscellaneous 38. Strawberry Jelly 11. Grape Juice 39. Rhubarb Jelly 12. Any Other Fruit Juice 40. Combination 2 or more 13. Tomatoes – water bath process 41. Miscellaneous Jellies (other than above) - 14. Juice label variety

DEPARTMENT B - CANNED DEPARTMENT D – PRESERVES & VEGETABLES MARMALADE Prime stages of maturity, tender and firm Must be sealed jars processed in a boiling water bath. NO vegetables. Vegetables should be uniform in PARAFFIN. Preserves: Uniform and distinct size and shape. Natural clear bright color. pieces of fruit in syrup or jelly juice. Clear liquid should be covering food in jar. All Marmalade: Small transparent pieces of fruit entries must be canned in pressure canner. and peel in soft jelly. Conserves: Similar to jam but always mixture of fruit and usually has Class nuts and sometimes raisins. 15. Green or Wax Beans - cut or broken 16. Beans, fancy pack or whole Class 17. Corn 42. Tomato Preserves 18. Asparagus 43. Cherry Preserves, red or black 19. Beets, small whole 44. Preserves 20. Beets, sliced or 45. Pear Preserves diced 46. Strawberry Preserves 21. Carrots 47. Plum Preserves 22. Mixed Vegetables 48. Miscellaneous Preserves (other than above) 23. Miscellaneous Vegetables (other than - label variety above) - label variety 49. Miscellaneous Marmalade - label variety 24. Stewed Tomatoes, tomatoes canned with 50. Miscellaneous Conserves - label variety non-acid vegetables 51. Watermelon Preserves 25. Sweet Peppers 26. Chilies (No Vinegar) 27. Vegetable Juice 28. Tomatoes – pressure cooker process

DEPARTMENT E - BUTTERS & JAMS 82. Any Other Sauce (COOKED) 83. Pepper Must be sealed jars processed in boiling water 84. Corn Relish bath. NO PARAFFIN. Jams: Chopped or 85. Cucumber Relish mashed fruit cooked with sugar to form thick 86. Any other Vegetable Relish mixture. Butters: Pureed fruit pulp, sugar and spices of smooth consistency. DEPARTMENT G - DRIED FOODS Class Class 87. Fruit Leathers (6 pieces) 52. Apple Butter 88. Dried Fruit (½ cup) see note 53. Peach Butter 89. Dried Vegetables (½ cup) -(see note) 54. Plum Butter 90. Soup Mix (½ cup) see note 55. Pear Butter 91. Dried Meats (6 pieces) 56. Miscellaneous 92. Quick breads made with dried food (recipe Butter - label variety must be included) 57. Peach Jam 93. Herbs (1 oz.) (see note) 58. Plum Jam 94. Noodles (4 oz.) 59. Cherry Jam 60. Strawberry Jam NOTE: For dried food only: One exhibitor 61. Raspberry Jam may enter three (3) or more varieties in classes 62. Blackberry Jam 88, 89, 90, 93. Must be packaged in appropriate 63. Any other Berry Jam containers for dried products. 64. Apricot Jam 65. Combination (2 or more fruits) - label DEPARTMENT H - NUTRITIOUS variety SNACKS 66. Miscellaneous Jams (other than above) - Mixtures: Place one half cup of mixture in small label variety plastic bag. Candy, cookies or bars: Place on paper plate in plastic bag. DEPARTMENT F - PICKLES & (PINT OR QUART) Class Must be sealed jars processed in boiling water 95. Granola Mix, recipe required bath. Uniform in size, color and shape. Tender 96. Trail Mix, recipe required plump or crisp according to kind. Clear liquid, 97. Cookies or bars, (3), recipe required not cloudy. Product retains natural color and 98. Candy, (6 pieces) recipe required flavor. 99. Muffins, (3) recipe required

Class 67. Pickled Onions 68. Pickled Fruit 69. Pickled Beets 70. Pickled Cucumbers, sweet 71. Pickled Cucumbers, dill 72. Pickled Cucumbers, limed 73. Pickled Peppers, red or green 74. 75. Pickles 76. Mixed Vegetable Pickles 77. Bread and Butter Pickles 78. Any other Pickled Vegetable 79. Tomato Catsup 80. Chili Sauce 81.

BAKERY DIVISION DEPARTMENT K - ROUND THE WORLD DEPARTMENT I - YEAST BREADS BAKED GOODS Yeast bread should have a uniform golden crust, Items must be labeled. Include name of item smooth, well-rounded top, slice easily and hold and country of origin. Items requiring shape. The texture should be moderately fine, refrigeration will not be accepted. even grained and free from large air bubbles. The flavor should be pleasant, well baked, bland Class nut-like taste. Allow bread to cool before 127. Poticia wrapping. 128. Foreign Coffee Cake (patica cake, stollen, kulich, etc.) Class 129. Foreign Coffee Cake; non yeast, (patica 100. Loaf White Bread cake, stollen, kulich, streusel, etc.) 101. Loaf Whole Wheat Bread - 130. Foreign Pastries (3), yeast (French, Danish at least 90% strudel, puff, etc.) 102. Loaf Raisin Bread 131. Foreign Pastries (3) non-yeast (timbale 103. Loaf Rye Bread cases, rosettes, baklava, etc.) 104. Loaf any other Flour or Grain Bread 132. Foreign bread, yeast rolls, (3), loaf (1) 105. Dinner Rolls, any form (3) 133. Foreign bread, non-yeast, (soda bread, 106. Dinner Rolls, Whole Wheat (3) - at least etc.) Individual servings (3), loaf (1) 90% 134. Foreign Cookies 107. Cinnamon Rolls (3) 135. Tortillas (3) 108. Raised Doughnuts (3) 109. Raised Coffee Cake DEPARTMENT L - PIES 110. Raised Special Rolls (3) (NO CREAM OR CUSTARD PIES) 111. Holiday Breads (Easter, Christmas, St. All pies must be in throw away pie tins. Two Patrick’s, etc.) crusts required on all pies. NO CREAM OR 112. Sourdough – any item CUSTARD PIES. Crust should be golden brown, flaky and crisp eating, cut easily with DEPARTMENT J - QUICK BREADS fork or knife but holds shape when served, Quick breads should be even or slightly pleasant flavor. Fruit fillings should be whole rounded, golden brown crust, equally light fruit or sizes of pieces suited to fruit used. throughout. Texture should be fine even grain, Texture should be tender but hold shape and not crumbly. Flavor should be characteristic of flavor should be characteristic of fruit used. No ingredients. Any nuts or fruits should be starchy taste. uniformly distributed. No Quick Bread Mixes. Class Class 136. Apple Pie 113. Loaf Nut Bread, no fruit or vegetables 137. Cherry Pie 114. Loaf Banana Bread with nuts 138. Peach Pie 115. Loaf Banana Bread without nuts 139. Berry Pie, any variety - label variety 116. Loaf Other Fruit Bread with nuts 140. Mincemeat Pie 117. Loaf Other Fruit Bread without nuts 141. Raisin Pie 118. Loaf Vegetable Bread with nuts 142. Rhubarb Pie 119. Loaf Vegetable Bread without nuts 143. Any Other Fruit Pie (label variety) 120. Muffins, any variety (3) 121. Biscuits (3) 122. Cake Doughnuts 123. Gingerbread 124. Quick Coffee Cake, no yeast 125. Most Original Variety, quick bread, no yeast. Recipe must be included. 126. Any Other Quick bread, label variety DEPARTMENT M - CAKES AND SPONGE flour on the outside and delicately browned CAKES unless recipe states otherwise. Flavor should be Cakes must be on a firm base (no glass or metal) free from excess taste of spice, flavoring, no more than ½ inch wider than cake. Cakes molasses or other sweetening. Texture depends must be covered with transparent or wax paper. on type of cookies. Thin, rolled cookies or No cake mixes. Cakes should have a neat refrigerator cookies should be crisp, others appearance, texture consistent with recipe and should have a fine even grain, and be somewhat ingredients used, flavor well blended and moist. All cookies should be tender. Bar pleasant to the taste. No cream cheese cookies must be soft, chewy or cake-like inside. frostings allowed. Decorated cakes can be uncovered. Class 161. Drop Cookies Class 162. Filled Cookies 144. White Cake, iced-made 163. Brownies with egg whites, 2 layer 164. Oatmeal Cookies 145. Yellow Cake, iced-made 165. Bar Cookies with whole eggs, 2 layer 166. Chocolate Chip Cookies 146. Chocolate Cake, iced, 2 167. Ginger Cookies layer 168. Rolled Cookies 147. Spice Cake or Applesauce, 169. Sugar Cookies iced or not 170. Refrigerator Cookies 148. Pound Cake 171. Press Cookies - shaped before baked 149. Devil's Food Cake, iced, 2 layer 172. Peanut Butter Cookies 150. Carrot Cake 173. Decorated Cookies 151. Fruit Cake, light or dark 174. Miscellaneous Cookies - other than above, 152. Cup Cakes (3) label variety 153. Any Other Cake (non-perishable) Include 175. Unbaked Cookies recipe for proper judging 154. Angel Food Cake, iced or not DEPARTMENT P - MICROWAVE 155. Sponge Cake, iced or not COOKERY 156. Light or Dark Chiffon - iced or not 157. Jelly Roll (not in tube-pan) Class 158. Bundt Cake - not filled 176. White or Yellow Cake, any kind 177. Candy (3 pieces) DEPARTMENT N – DECORATED CAKES 178. Cookies (3) Decorated cakes will not be tasted; they are 179. Jelly or Jam, any variety judged on skill of decorating. Cake forms may 180. Muffins be used. Cakes must be on a firm base (no glass 181. Loaf quick bread, with or without nuts or metal) no more than ½ inch wider than cake. Decorated cakes can be uncovered DEPARTMENT Q - CANDY (EXHIBIT 3 PIECES) Class 159. Decorated Cupcakes (3) Class 160. Decorated Cake 182. Mints 183. Fudge DEPARTMENT O - COOKIES 184. Divinity (EXHIBIT 3 PIECES) 185. Brittles All cookies should be at least 2" and not more 186. Penoche or Brown Sugar Candies than 3" in diameter and must be placed on a 187. Dipped Candy (Chocolate or summer small paper plate and placed inside a plastic coated) bag. Cookies should be of an even thickness. 188. Caramels Drop cookies should be free from thin edges or 189. Toffee spreading and dropped from spoon - not 190. Molded Candies pressed. All cookies should be free from excess 191. Miscellaneous

JUNIOR DIVISION (16 AND UNDER) PROFESSIONAL DIVISION DEPARTMENT W – CAKES – DEPARTMENT R – CAKES - JUNIOR PROFESSIONAL Class Class 192. Cake, iced 220. Cake, iced 193. Chocolate Cake, iced 221. Chocolate Cake, iced 194. Any Other Cake 222. Any Other Cake 195. Cupcakes (3) 223. Cup Cakes (3)

DEPARTMENT S – DECORATED CAKES DEPARTMENT X – DECORATED CAKES – JUNIOR – PROFESSIONAL Class Class 196. Decorated Cup Cakes (3) 224. Decorated Cupcakes (3) 197. Decorated Cake 225. Decorated Cake

DEPARTMENT T – COOKIES - JUNIOR DEPARTMENT Y – COOKIES – Class PROFESSIONAL 198. Brownies (3) Class 199. Chocolate Chip Cookies (3) 226. Brownies (3) 200. Peanut Butter Cookies (3) 227. Chocolate Chip Cookies (3) 201. Sugar Cookies (3) 228. Peanut Butter Cookies (3) 202. Bar Cookies (3) 229. Sugar Cookies (3) 203. Drop Cookies (3) 230. Bar Cookies (3) 204. Misc. Cookies (3) 231. Drop Cookies (3) 205. Unbaked Cookies (3) 232. Misc. Cookies 233. Unbaked Cookies (3) DEPARTMENT U – BAKED GOODS - JUNIOR DEPARTMENT Z – BAKED GOODS - Class PROFESSIONAL 206. Pies, any variety (except cream or custard) Class 207. Fruit and/or Nut Bread 234. Pies, any variety (except cream or custard) 208. Yeast Rolls (3) 235. Fruit and/or Nut Bread 209. Loaf White Bread 236. Yeast Rolls (3) 210. Loaf Whole Wheat Bread (90% wheat) 237. Loaf White Bread 211. Muffins (3) 238. Loaf Whole Wheat Bread (90% wheat) 212. Quick Breads 239. Muffins (3) 240. Quick Breads DEPARTMENT V – FOOD DEPARTMENT AA – FOOD PRESERVATION - JUNIOR PRESERVATION – PROFESSIONAL Class Class 213. Jelly or Jam, any variety, label content and 241. Jelly or Jam, any variety, label content and date date 214. Canned Fruit 242. Canned Fruit 215. Canned Vegetables 243. Canned Vegetables 216. Pickles & Relishes (Pint or Quart) 244. Pickles & Relishes (Pint or Quart) 217. Nutritious Snacks 245. Nutritious Snacks 218. Dried Foods 246. Dried Foods 219. Candy (3 pieces) on plate in plastic bag 247. Candy (3 pieces) on plate in plastic bag

ARKANSAS VALLEY FAIR OPEN CLASS COMPETITION FOODS Official Entry Blank Entry Date & Time: Tuesday, August 17, 2021, 11:00 a.m. – 7:00 p.m. (No Entries Will be Accepted After this Time)

Name ______

Address ______Phone ______

City/State/Zip ______

Dept Class Item (leave blank)

Additional items may be listed on the back.

RESPONSIBILITY FOR EXHIBITS: All care possible will be used to insure the safety of the entries. However, under no circumstances will the fair be responsible for any loss, injury or damage done to, occasioned by, or arising from any article on exhibition or when left after check-out time.

CHECK OUT TIME: 1:00 - 3:00 p.m. Sunday, August 22, 2021.

A professional is a person deriving any financial income from their skills in canning, baking, etc.

I am a professional according to the above definition.

______(SIGNATURE) - AMATEUR (SIGNATURE) - PROFESSIONAL